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This easy Vegetarian Enchiladas recipe has the best flavorful veggie filling from sweet potatoes, black beans, bell pepper and brown rice. It's a hearty, healthy dinner your whole family will love!
In case you haven't noticed, I'm CRAZY about Mexican food! Don't miss my Pork Carnitas, Street Corn Dip, Horchata, or Tacos Al Pastor!
Even my meat loving family would agree that these Vegetarian Enchiladas hit the spot every. single. time. They're so flavorful and filling and I always make them using my favorite homemade red enchilada sauce.
How to Make Vegetarian Enchiladas:
Sauté Veggies: Sauté sweet potato in olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender. Add garlic, bell pepper, onion, and black beans and toss to combine. Cook until sweet potatoes are completely tender.
Add Rice: Add cooked rice and ¾ cup of the enchilada sauce then toss to combine.
Fill Tortillas: Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll the them tightly and then place, seam side down, in the pan. Repeat with remaining tortillas and filling.
Bake: Cover with sauce and cheese. You may not need to use all of it, depending on how much sauce you like. Sprinkle remaining cheese over top and bake at 350 degrees F for 20-30 minutes. Garnish with chopped avocado and cilantro.
Make Ahead and Freezing Instructions:
To Make Ahead: Make the black bean enchiladas filling then store it separately in the refrigerator up to 2 days ahead of time. Assemble enchiladas when ready to bake. You can also make the enchilada sauce sauce several days in advance. Store in the fridge in an airtight container.
To Freeze: Make the sweet potato enchiladas through step 9 (roll the filling in tortillas but don't cover them in sauce). Cover the pan with a double layer of tinfoil then freeze for 2-3 months. Allow the enchiladas to thaw overnight in the refrigerator then bake as directed.
Recipe Variations:
- Vegan Enchiladas: Leave out the cheese to make this vegan enchiladas.
- Add More Veggies: Sautéed broccoli, cauliflower, asparagus, spinach, corn, butternut squash, chopped zucchini, or mushrooms would all make great additions.
- Green Sauce: You can also substitute the red sauce for green if you prefer.
More Vegetarian Meals?
- Bulgur Salad
- Spaghetti Pie
- Crispy Bean and Cheese Burritos
- Pesto Tortellini
- Chickpea Curry
- Thai Quinoa Salad
- Lettuce Wraps
- Cheese Enchiladas
Vegetarian Enchiladas
Ingredients
- 2 cups cooked brown rice
- 1 batch homemade red enchilada sauce*
- 2 small/medium sweet potatoes, , peeled and chopped into small pieces
- 2 Tablespoons olive oil
- salt and freshly ground black pepper
- 2 cloves garlic, , minced
- 1 bell pepper, , diced (any color)
- 1/4 cup onion, , chopped
- 15 ounce can black beans, , drained and rinsed
- 10-12 large flour tortillas, (or whole wheat)
- 2 cups shredded cheddar cheese, , divided
- fresh cilantro, , Chopped (for topping)
- 1 avocado, , peeled, seeded and chopped, for topping
Instructions
- Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender.
- Add 1 tsp minced garlic. Add chopped bell pepper, onions, and black beans and toss to combine. Cook for a few more minutes, until sweet potatoes are completely tender.
- Add cooked rice and ¾ cup of the enchilada sauce and toss to combine.
- Preheat oven to 350 degrees F. Cover the bottom of a large casserole dish with a thin layer of enchilada sauce.
- Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling. Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). Sprinkle remaining cheese over top.
- Bake at 350 degrees F. for 20-30 minutes. Garnish with chopped avocado and cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe January 2016. Updated January 2020 and August 2023.
These things are so good. We aren’t vegetarian so I added rotisserie chicken, and skipped the rice because I’ve never used brown rice and couldn’t get it to cook right. 🤷🏻♀️ We didn’t miss it and everyone loved these enchiladas. I froze extras for my lunches. I also used your sauce recipe. 👍🏼 Next time we’re going to add scrambled eggs instead of the chicken and try for a breakfast variety.
I love this recipe, but I was wondering if you could update with the weights of ingredients? I have a gallon ziplock bag full of cubed sweet potatoes, and I don’t know how much of it I should use for this recipe? I appreciate all of the hard work you do here!
I have made these twice and love them more each time. Leftovers are as amazing. I was concerned about the 1/4 cup of chili powder in the enchilada sauce, then amazed at how perfect it was without the heat, but loads of flavor! Thanks. My 86 yr young mother likes them as well.
Isn’t there more than 8 carbs in the tortilla alone?
You should note that the enchilada sauce isn’t actually vegetarian. I was so excited to see a vegetarian enchilada recipe, but was quite disappointed to learn it’s not actually vegetarian with the sauce. I’d also love to see a not on the sauce with recommendations on how to make it vegetarian.
This is 4 years old but I had to reply. What an odd comment to take the time to write. The enchiladas sauce had beef stock. Obviously to make it vegetarian, use perhaps vegetarian stock instead?
I just made this – I used 6 fresh tomatoes for the sauce but I don’t think it was enough! Will use more next time! Cooked sweet potatoes a bit longer too. Great recipe though, really easy to follow, thanks!😊
Excellent!! This was a hit! I followed it To a t. Success! Thank you.
I’ve made this recipe two times. It’s my favorite new recipe. I cooked the sweet potatoes longer because I like them soft. I also made extra filling (rice, beans, sweet potatoes, and added the red sauce) and froze it. So when I made it the second time I only had to thaw the filling, add the cheese, and roll it in the tortillas. This is delicious!
I made this today… i didn’t have any cheddar in my house but i had some ricotta… so i used some inside the wraps and just put the red sauce on top when i baked. No cheddar needed, it was delicious!!!!
Made this exactly as described, including making the homemade red sauce. My only addition was 2 cups of diced rotisserie chicken added into the filling. Delicious! I’m making it again this weekend for a social distancing post Cinco de Mayo small neighborhood gathering. Keep up the good work!